Journal

A little family reunion

So on Thursday my sister Lovina and her family Flew into Des Moines and we ate a late lunch at Hoq (minus Shannon who had to go back to work) where my brother is working these days.  It was nice to chat about the things in our lives.

Friday Morning Shannon and I headed up to our Hotel in Cresco, Iowa, via a meandering, avoiding highway route through the middle of the state.  Our first stop was in Grundy Center.  We started to play the "Find Premium Gas" game, and ended up filling up at Family Foods, because nobody else in town had Premium.  Then stopped across the street at Park Place for lunch.  The food was ok, their secret sauce was basically thousand island with dill.  The peach pie was pretty good.  Good Crust, and since they were canned peaches (which made me sad), I also thorized, and am probably right, that the secret to their peach iced tea is the peach syrup that comes in the can.  That's pretty much what it tastes like.

Then we moved on.  Driving down roads, through small towns, and generally enjoying the ride. 

We saw a sign for a historical marker, and then quickly turned on to the side road to see the marker.  We passed a small cemetery, but saw no indication of a historical marker after that, and after a mild detour, we ended up at The Little Brown Church in the Vale.

Near Nashua, it is a little brown church (clearly an accurate name).  It has models of the church (Littlest, little little, and then the actual church which is just little).  It was a nice place and certainly a good stop to take pictures.  A bit more driving and we were in Cresco and checked in.

We went on to the campground where the rest of my family was staying and proceeded to spend time with the family.  

The drive back to the hotel, we went the wrong way, ended up what really seemed like some creepy roads, lost phone signal (no more maps) and stumbled our way back to Cresco on this creepy path not knowing if the road was going to end beyond our headlights and because of the hills, sometimes you just couldn't see anything further.  Eventually data returned to my phone and we got back along gravel roads. 

The next morning we went to go get me some decent coffee (the coffee at our hotel was undrinkable).  I was missing my DTFM, and we stumbled upon the Winneshiek Farmers Market and bought some fresh parsley for the meal I had planned for that evening.  We then took a seat at Java John's and I had an ok latte.  Then we waited for the rest of our family to show up to tour the Vesterheim (their website needs some help).  Then some lunch at Mabe's (website also needs help) and the Whippy Dip (suggestions of Josh and Lindsay).

This is where Shannon and I parted ways with my family.  I was on call and needed to be relatively close to a way to deal with a work issue if they arose.  So instead we decided to go to see the Chapel of St Anthony of Padua near Festina, Iowa.

This is a tiny little church that a mother built for her son on his return from the Russian Campaign of Napoleon.  It has a tiny cemetery and a little park right right by it, which is also right next to a river.  We were joined by a couple riding on a pair of ATVs who hung out at the park.

Nice stained glass, a small altar and 2 rows of benches.  It seems like it'll seat 8 or so.   Then we decided that our time was growing short and we'd need to meet up with the family so we headed back to Decorah, stopped by Toppling Goliath's tasting room and I sampled a few varieties and settled on PsuedoSue Pale Ale and picked up a growler and a chalice to drink it out of.

We headed back to our hotel, dropped off a few things for the day, and headed back to the campground where we (well me) were responsible for dinner.  I recruited people to help me assemble hobo packs.  Of course these were hobo packs as I would make them, so they were: 

  • A health dot of oil
  • Crooked Gap Green Onion Sausage or Graziano Sausage
  • Sliced Potatoes
  • Fresh Parsley from the Farmer's Market
  • Some Salt, Pepper (or smoked black pepper) and oregano

I sent Issac off to prepare the corn on the cob using the Parmigiano Reggiano and Smoked Black Pepper butter.  Cara prepared a salad (which I never got to taste, cause by the time I was done cooking it was gone).  Emily and Brent help prepare the fires for cooking and we monitored the doneness as we did so.

They turned out pretty good.  I was generally happy with the results. 

More chatting with the siblings relatively late into the night, we head back.  This night, we had another experience, we went the right way but saw a family of racoons (mom and 4 or 5 young), a kitten, a possum and what appeared to be a bobcat (or other small wild cat, but clearly not a domestic cat) lounging in the road.

I did something to make me feel better.  I drank some of the PsuedoSue, listened to podcasts and updated my spreadsheet of money, while Shannon went to bed.  After a bit I ended up in bed sleeping.

Sunday morning, the majority of my family headed off to Church and we met up with Joseph, Lovina, and her husband Eric at Magpie's Coffeehouse for breakfast.  We were first again, but I got to enjoy my first latte, which was made from Kickapoo Coffee.  This made me so happy and I was able to create a connection to home and routine by the mere process of drinking this helped relax me.  A bit later they showed up (we thought it would be Lovina, Eric and their kids, but were surprised by the addition of Joseph and subtraction of the kids).  We chatted, ate and had a good morning.  We figured out where to get potatoes for mashing for Joseph's lunch (brisket).  Lovina, Shannon and I headed down to see the Bily Clocks.

We got there a bit early and drove around to find the spillway or the mill, which apparently had been recently knocked down because it was no longer safe to be up (thanks for the info nice lady on her walk).  So we headed over to St Wenceslaus Church (oldest Czech Catholic in the US) and wandered around, headed inside, saw the old pipe organ that Antonin Dvorak played the time he spent there.  We wandered around the old cemetery, where we found many metal crosses (which we later found were done because there was someone there that worked in that method).  Then when the museum opened up we headed over and went in to tour around.

We listened to their walkthrough on the clocks, which I've gotta say are pretty amazing.  Lovina had quite the look of fascination on her face looking at them.  I really wish we could've taken photographs. 

We then ran back to share lunch (with a quick stop again at Toppling Goliath to pick up chalices for Josh and Nathan) and then back to the campground.

We took, yet another way there, and drove by the Laura Ingalls Wilders Museum and headed into the road where we were stunned by a road closed sign.  We decided to risk it, and headed towards the path where we should go, eventually running into what closed the road.  A bridge...being rebuilt, not exactly the easiest thing to get around.  So we turned around, and drove down a gravel road.  After a  bit of a detour, seeing a bald eagle getting attacked by a little bird (while it was chasing other birds in that flock), almost going off the road because I was watching the eagle, we ended up back on the other side of the bridge and cruising back to the campground.

We had a good lunch (Brisket over Mashed Potatoes) and took some pictures, then after a bit of chatting we headed home. 

This started the "Find Premium Gas" game again, We stopped by Klunders  (decent pie) and then basically chose our route based on where we could fill up my car.  We ended up in Waverly, and then took Highway 20 over to I35 and home.

The road home was long and boring, I really enjoyed the drive on the small highways, this way, my speed kept creeping up.

2013 - Week 31 Cooking Results

Italian Sausage (Crooked Gap), onion, tomato and spaghetti

This was really simple and I really wish I had some fresh tomatoes to make it with.  It needed a bit more, but I really don't know as to what.

Sloppy Sammys! (got a craving) 

Random, not spicy enough, but after making the red beans and rice a bit too spicy for Shannon, it is a fair dish. 

Pork Burgers

nom

Roasted Pork Loin and Potatoes

delayed, was tired, delayed it to next week. 

Pork Loin Tacos (getting rid of the Pork Loin) 

Diced, spiced and tacoed...It wasn't that special, but made for a quick meal

2013 - Week 30 Cooking Results

A word on Sambal Oelek.  So one of my favorite things has been the Wickles Pickles Hoagie and Sub Relish.  The problem with it, is that my body doesn't like it when I eat it, not in the slightest.  So the meat loaf recipe from a couple of weeks ago called for the Sambal Oelek, and this has a very similar taste profile, without the wrenching gut pain (probably an allergy or maybe I'm just getting old?) that the Relish causes me.  So I'm a fan of Sambal Oelek, other then that it stained one of my newer shirts in a more permanent fashion...

Red Beans and Rice (Modified)

So I bought an 11 pound bag of Basmati rice. from CostCo.  This was an odd purchase for me, but I had encouraged Joseph to buy a big old bag of rice there as well (well I suppose I bought that for him, but whatever).  And this was the first use of this.  It is a bit different than some of the other Basmatis that I have used, but still works out, generally.  Decent flavor and fragrance.

So this was fun.  I used the Andouille sausage that I helped the Mattas make, Some pork hocks (not cured) from Big Boy meats in Cedar Rapids, some jowl bacon from Crooked Gap.  I used the general vegetables combination in the recipe, but didn't pickle the pork.  I didn't have cayenne pepper (need to make a run to Allspice), so I used one of the other ground spicy peppers...I can't remember right now, but maybe De Arbol, anyways.  It simmered most of the day, the pork hock broke up nicely and left a nice brown sauce that soaked right into the rice.

Good stuffs.  Maybe I'll follow a more reasonable recipe, or, as I think, this may be in the 3rd book from the Alton Brown series, that I don't have yet. 

Cucumber Sandwiches with Dill Chevre

Suggested by Lois as a way to use the Dill Chevre, so I made a meal out of it.  I picked up a loaf of, I don't want to call it white bread, because it certainly had a lot more flavor than that, but it had a nice crust, and a white inside, but with a semi-dense but still fluffy interior.  La Mie for the win.  Anyways, a bit of that bread, some dill chevre and a cucumber from Table Top.  Very good, so simple.

Dill Chicken Salad

So this was trying to balance out the needs of Shannon and my own needs.  She doesn't want a lot of dill, I want a crap ton of dill.  So I bend to her will, because I have to feed both of us, and ended up with a nice general balance.  I used some leftover cucumber slices (diced) to add a bit of flavor.  Last night, since we didn't have anything left on our menu plan, I made an egg salad using the same general formula, and that worked out too.  So we have, cucumbers, celery, dill, dijon mustard, mayo, a bit of Sambal Oelek (to add a bit of spice).  For the Eggs salad, I didn't have cucumbers, so I added what was left of my jar of sweet pickle relish. and for the chicken salad, I added ~2oz of the dill chevre that was left too as well as a bit of Chiriboga Blue (quite good).  It added an extra bit of creaminess.  Good stuffs all around.

Crooked Gap Brats

nom

Crooked Gap Pork Burgers

nom

Black Bean & Goat Cheese Quesadillas with Guacamole

Fixed the link...well added the link, Quick, easy, I used some red pepper chevre from Reichert's.  It was a nice simple meal.

2013 - Week 29 Cooking Results

Skillet Turnips and Potatoes with Bacon

ehhh...skipped again, I was tired and didn't feel like making it, so we had eggs and bacon on toast instead. 

Cabbage & Carrot Stir Fry with Toasted Cumin and Lime with pork to make tacos

So the recipe said something about enchiladas, and I thought hey, it could be put into tacos  and it worked out pretty well.  I had bought a whole pork loin (talk about some miscommunication) and have quite a bit left, so I used that to make the porky base, by using a good amount of spices they made for some good tacos (regular toppings on top, except cheese, it's hard for me to think of tacos without Quark now).

Bean Burgers

Simple recipe, simple taste, but still good.  Certainly filling, and I used the leftovers to make lunch on Saturday.  I melted some Shropshire Blue under mine...

Spicy Carrot Sandwiches

I asked my brother Joseph to make me a sourdough bread (he's had a starter that's been going for quite a while) .  The bread was very good, and added a bit to the sandwich which I've made several times before.  Good stuffs for a vegetarian meal.

Pork Burgers

nom nom nom. 

Green Onion Sausage Pizza

I meant to do this doing my straight up pizza recipe.  But that didn't work out so well, because I didn't make it out on Friday to buy Mozzarella and by the time I escaped the nap monster to make it to the Cheese Shop on Saturday, they were out.  So through a bit of back and forth and a little head churning, we came up with slices of a Lincoln Log some of the Crooked Gap Green Onion Sausage and some fresh cherry tomatoes from Grade A Gardens and a bit of parmesan, red pepper flakes, and topped, after cooking, with a chiffonade of basil.  Crust turned out great and you had a great tasting pizza.  Certainly a wonderful alternative.  But the issue is that I'm still craving the Green Onion Sausage, so I'll have to see if I have some more to make this again.

2013 - Week 28 Cooking Results

Skillet Turnips and Potatoes with Bacon

Delayed

Spaghetti With Rubies (via Cleverly Farms

I like beets.   I like beets in multiple forms, pickled, roasted, sauteed, etc.  The problem is my wife isn't the biggest fan of beets, so, when I make a beet dishes they have to be an optional side dish.  But in this case it worked out well, I added a bit of bacon and topped with a bit of parmesan, and it went over well.  There are several recipes around the internet for these, and I would suggest giving them a try.

Orecchiette with Caramelized Onions, Green Beans, Corn & Jalapeno

I don't know if it was that the jalapeno was just weak on the heat, or the preparation just drained the heat from the entire dish, but this wasn't as spicy as I thought. it might be.  Even so, farmers market fresh green beans (well a combination of green and others from Grade A Gardens) stood out in this dish.  The real winner here was the addition of Fiore Sardo S'atra Sardigna (another Cheese Shop inspired addition).  Used in place of the Pecorino Romano, this added a slight bit of cork smoke to the cheese.  Which just made this dish outstanding.

Old-School MeatLoaf

It has been a while since I've put meatloaf in a pan.  I generally like to keep it out of the pan so you can create more of the top crust, or cover it with bacon, or etc, but following the recipe as written (to a certain extent), has some strengths to it from time to time.  I think the real winner here  is the Chili Sauce, which was very tasty.  I've never bought the Sambal Oelek before, but after opening it (and it splattering on my undershirt), it has quite the nice flavor with a good amount of heat, but not too much.  Together these made for a good tasting meal (with some mashed potatoes made with chevre).

Cabbage & Carrot Stir Fry with Toasted Cumin and Lime

Adjusted, modified and delayed. 

This week I also broke out my recently purchased and signed  Bouchon Bakery cookbook.  I read a bit of the intro and a handful of the recipes in the book before settling on a chocolate chip / chunk recipe.  I did my best to follow the recipe with having to buy to many things (we were out of chocolate in the house, can you imagine?).  The idea of sifting the chopped chocolate chunks to keep a clean cut between the chocolate parts and the cookie, rather than having dust throughout the cookie to "cloud" the texture and appearance.  It gave me a bit to think about in the process of the other cookies I make, and how much little further effort can be taken to make the cookies a bit better.

The other thing I liked was the lower amount of sugar used, and the use of molasses.   I didn't have the blackstrap molasses like the recipe called for (only mild), I do plan to get some at some point to use that.  Some cookies are just to sweet.  I am looking forward to reading the whole thing, I just have to finish the book I've been struggling through.

2013 - Week 27 Cooking Results

Spicy Orange Chicken Stir fry

I've made this a while ago, and it was good like it was before.  It was nice to have it again, and with very fresh snap peas. 

Fusilli with Peas and Feta

Once again I didn't have enough peas for my intended purpose, so I had to augment with frozen and it really does show the difference between fresh and frozen.  This is a very simple preparation and really allows the peas and feta to shine.

Pork Sausage (Crooked Gap) Pizza

I really missed that pizza crust  with it's crisp edges and soft interior.  It turned out well.  I added some garlic scrapes to add a little more flavor to it.  It worked out well.

Brats (Crooked Gap)

nom

Roast Chicken Tacos

nom

Burgers! 

I used Charloe for the cheese.  It has a bit of a Dr Funkenstein to it that has an earthy flavor that pairs well with the beef.  Not to much of the funk, but enough that you notice.  it made for a good 4th of July meal.

2013 - Week 26 Cooking Results

Roast Chicken (Crooked Gap)

So this was the simple preparation that I wanted to do.  Some Salt, some pepper, and a sliced lemon stuffed inside.  It worked out good, it was butchered pretty well, which lead to the relatively even cooking (400° for a bit, then down to 325° to finish).  So The only thing I would've changed were to perhaps brine it a bit before cooking, but other then that a very good quality chicken that I know was raised well.  Thanks to the friendly family down at Crooked Gap for providing me with a new source for chicken.  (I still miss Tai, though).

I served the chicken with mashed potatoes and I made the potatoes by using not only used fresh Reichert's Chèvre , but the chive blossom variety.  I also used some butter and cream, but the tangy chèvre and the mild garlicky and onion taste of the chive blossoms made for an amazing taste.  I'm curious as to what I could do by using goats milk and goats butter, or if that would make it too goaty.  Even so, I know I'm doing this again.  Perhaps this week.  I got some garlic scapes chèvre  and this keeps going through my head.

Bratwurst (Crooked Gap)

nom

Open-Face Sausage and Peppers Sandwiches

This cames together very quickly.   I used some ciabatta long rolls to make them and topped them with a bit of Cleverly Farms fine greens, which my brain is forgetting what type they are.  Good quick dinner.

Pasta with Peas, Arugula & Prosciutto

So I didn't have quite enough of Cleverly Farms peas to make this dish, so I had to add some frozen peas to this.  The fresh peas made a huge difference in the taste.  I've never had it so dramatically presented before.   It was the exact same presentation and the fresh peas stood up to the arugula and prosciutto and the frozen just languished in the background.

Any dish with this much prosciutto is going to be good, and this was the case here.  I enjoyed it very much. 

Sesame Beef and Snap Peas

So this came together faster then I could make rice.  After two hours of "fixing" one of the toilets (as in everything is great except for the seal between the tank and the bowl, which is barely leaking) and after my arms and hands were exhausted, and throughly cleaned, this came together quickly.

It tasted very good, but I had to wait for the short grain brown rice to finish before we could eat.  It was already 8:30 or so, but we ended up eating very late.  But it was a good use of the snap peas from Blue Gate.

Pork Sausage (Crooked Gap) Pizza

Delayed until Today!   Wanted to give the dough an extra day to age.

 

2013 - Week 25 Cooking Results

Yesterday I picked up Nathan from the zoo (Insert your own joke here) and we headed for lunch.  Our plan was to go to Hotshots before we headed down to the Iowa Craft Beer Festival. However the entire building and all the restaurants on that corner were closed due to some power testing thing or something, even though, according to their facebook page, they should be open on Saturday.

This does not end the bad luck of the day.  After the heat of the day, and the Craft Brew intake (quite a bit in the time that we were there) we came back to the house to rest in the air conditioning and re-hydrate, then headed down to Zombie Burger for dinner, with the Matta family and Joseph in tow.  Unfortunately, The power in the kitchen and the air conditioning was down, so we were forced to change those plans and headed over to Gateway Market.

Ricotta Omeletts (p44 Bon Appetit June 2013)

Clearly it has been to long since I made omelettes or my non-stick pan is loosing it, or a combination of both.  It's probably a combination of both.   The second omelette turned out better then the first, but neither were that good looking.  Though it still tasted good.

Roasted Strawberry and Buttermilk Ice Cream (From Jeni's Splendid Ice Cream

Made this the same night I made the omelettes.  The un-fully frozen product tastes great.  Because of Shannon's cold, I assume, We actually haven't tried it yet.  So I'm still looking forward to eating this.

Roasted Chicken (Crooked Gap)

So the general point here was to make it in the simplest method to bring the chicken flavor forward (a little bit of salt, a little bit of pepper.  However, as I was preparing the chicken, Shannon called and said she wanted something spicy for dinner, to help clean out her sinuses, so after a bit of though, Tacos were on the menu.  I had Shannon pick up a number of things to complete the toppings.  To spice up the chicken I used some  Jalapeno Chile powder from All Spice, and proceeded to sear and roast it.  Worked out well.  Good chicken, by not really a fair taste test.

Lamb Brats

Pretty good, had a nice flavor from the lamb and the new (To me) relish.  I was happy over all. 

Billy Goat Meatballs over Rice (halved)

This has got to be my favorite preparation of goat so far.  A nice combination.  I skipped the rice and made some mashed potatoes instead, which worked out well too.  So if you have any ground goat in the freezer, you should make this.  It was really good.

Milk Braised Pork Tenderloin with Spinach and Strawberry Salad

I didn't know quite what to expect here.  Never really braised something in milk, but this really turned out quite good.  Tender pork, good taste and a nice gravy / sauce on top.  We both enjoyed it. 

Strawberry-Coconut Lassi (p188 Bon Appetit June 2013)

Mixed this up after a dinner, and it was pretty good.  I will make this again.  My wife was surprised that it had coconut milk in it (she's not a big fan of coconut) .  Simple, quick and delicious.

2013 - Week 24 Cooking Results

Capellini Capricciosi

So when I was making this, I got the impression that the angel hair pasta wasn't enough so I added some (quarter to a third pound) of leftover fettuccine.  After I dumped the capellini into the pasta sauce, I knew I was mistaken, but it was to late, the fettuccine was already in the pot cooking.  Even so, this was actually a really good and simple combination.

Italian Sausage (Crooked Gap), Leeks, and tomato Spaghetti

This turned out great.  A simple combination of mostly local ingredients.  It made for a quick tasty meal.

Ricotta Omelets (p44 Bon Appetit June 2013)

Yeah I didn't want to go out in the rain or the wet ground to harvest chives and basil, so I had an egg sandwich (with some of the leftover sliders meat) and Shannon had leftover pasta. 

Crooked Gap Bratwurst

nom nom nom

Bombay Sliders with Garlic Curry Sauce

These turned out really good.  The combination of the meat mixture and the sauce made for a delicious dinner.  I added a bit of Adelegger  (Bavarian Mountain Cheese) to make it a truly global meal.  Nice meal.

Keema Matar  (vaguely following)

I don't remember what brought this about, I think I was listening to the Splendid Table and they talked about it, or one of the other food shows I listen to, but I googled about and found that recipe and though hey that sounds good.  I admit, I didn't have minced mutton, but I did have some ground lamb, and it ended up tasting pretty good.  I added more peas, less meat, and used the spices I had on hand.  It came out pretty good.  It probably would've worked on Pitas as well, kind of like the mustard greens for last week.  I will be making this again at some point.

 

2013 - Week 23 Cooking Results

Indian-Style Mustard Greens with spiced ground pork on Naan or Pita

So I halved this recipe, and then had to half it again as I pour out the greens and I did it to fast and a good chunk of them ended up in the sink and not in the strainer.  I was a bit frustrated, but rolled with it.  The combination with this and the madrass curry powder infused pork topped with a bit of yogurt, was a good meal.  Spicy, but not to so, and a nice mouth full of flavors to ponder on.

Seared Mahi Mahi sandwiches

The fish was still a bit cold, but I was set and moving forward with the fish sandwiches   I made a quick tarter like sauce, and about that quick the dinner was done.  Two more portions of fish to go, next time around must pay better attention where the fish is coming from and be a good customer.  The fish was, perhaps a little over, probably because it started out cold, but still was ok.

Big Fork Maple & Brown Sugar bacon sausages

pretty good, eaten. 

Pork Chops (Crooked Gap)  with mashed potatoes and chives (I want to get the mashed potatoes right)

After the, I'm still dwelling on them, sub-par mashed potatoes, I was truly happy with the combination of sour cream, milk, butter, salt and pepper that made these mashed potatoes truly fantastic.  The chives were cut from the plant on the side of the house less then an hour before they were eaten.  Good stuffs.  Very happy.  I have no idea what the ratios were because I just do it until it feels right and the potatoes were just right too.

The pork chop was very good too.  I timed it better, allowing me enough time to make the mashed potatoes, while the pork chops finished in the oven.

Grass Fed Beef Burgers (Coyote Run Farms)

Simple, made before Joseph and I headed over to see They Might Be Giants .  I added salt and pepper to the beef before I put them in the pan, and it added a nice flavor to it. I served this with Adrahan, which turned out quite well.

Random Chicken Pieces Tacos (a couple of deboned thighs, bone in thighs, and bone in chicken breast)

So when I say random, I mean truly random.  The bone in thighs were already salted and peppered, the chicken breast and the boneless thighs were not.  It was odd to cook, taking the temperature more frequently then I normally would as I slowly took out pieces as the finished.  The boneless thighs were done first and the rest finished about the same time.  After taking the chicken off the bones, normal taco toppings proceeded.

So normal has grown to include Milton Creamery's Quark, which I cannot recommend enough.  Thanks again to Brett at the Cheese Shop for the recommendation.